Christmas Chocolate Muffins

Ingredients

• 150 g bittersweet chocolate (at least 70% cacao)
• 220 g flour (+1 tbsp for the pan)
• 2 tsp baking powder (+1 tbsp for the pan)
• 1 tsp gingerbread spice
• 50 g chopped almonds
• 1 egg
• 125 g sugar
• 80 ml vegetable oil
• 250 g sour cream
• 60 g chopped almonds (for garnish)

Instructions

1. 1.

   Preheat the oven to 180°C (350°F). Grease a muffin tin and dust it with flour.

2. 2.

   Coarsely chop 50 g of chocolate and set aside; melt the remaining chocolate over a hot, non‑boiling water bath. Remove from heat and let cool.

3. 3.

   Whisk together flour, baking powder, spices, and almonds in a bowl. In another bowl beat the egg with sugar, salt, oil, and sour cream. Gradually fold the dry mixture into the wet until all dry ingredients are moist.

4. 4.

   Fold in the chopped chocolate and divide the batter evenly among the muffin cups. Bake for about 25 minutes in the preheated oven.

5. 5.

   Remove from the oven, let cool, then release the muffins from the tin. Melt the remaining chocolate over a hot, non‑boiling water bath. Drizzle melted chocolate over the muffins and sprinkle with chopped almonds. Let dry and package as desired.